The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-07-11
HOUSEHOLD HlNTs
MARROW MARMALApE.

take out the seeds, and steam in po-
tato steamer until tender Sprinkle
salt over the marrow twice during the
cooking. When done pour little dis
solved butter over the marrow and
serve as hot as possible. Some mar
rows take longer than others to steam;
but II Of good sort, and in prime con-
dition, should be done in about half an
hour. Vegetable marrows make
good soup: Steam or boil in marrows;
and when tender rub them through
sieve to a pulp. which mix with
littlo -four and milk, and add to It veal
stock. Stir all together over the fire
until as thick rs rich cream. Season
with salt and cayenne pepper. At the
moment of sending to table throw in
some nicely-fried bread in small dice
shape.
TO CAN GREEN CORN.
Cut the corn from the cob and place
In the cans, packing as closely as pos
sible. Add little water, just enough
to fill tho can and expel the air, as the
hot syrup does in the case offruit. Set
the cap on the top of the jars lightly.
Have boiler of. warm water ready.
Place muffin rings, fiat stones, perforat-
ed tins or something of the sort IN the
bottom of the boiler for the jars to rest
upon. Also place little straw around
the jars If necessary to prevent their
touching. This secures against break
age. Cover the boiler and boil for five
hours, unless the corn be very young
snd tender. when little less time will
do. Remove from the boiler, let the
jars stand open for five or ten minutes
and then screw on the cover as tightly
as possible. Remember to have the
jar full to overlooking that all the air
may be driven out. and give the caps
an extra screw every half hour till the
jars are thoroughly cold.
ENTREE OF CHICKEN.
Take good-sized young chicken;
clean it well and free 1t from pin feath-
ers; with small sharp knife cut off the
entire breast; then place the carcass in q
closely covered vessel, with just enough
water to cover it and simmer slowly for
half an honr. Lift 1t cut and take of
the legs. thighs and largest wing joints,
which should be tender by this time.
Stew the carcass for half an hour
longer; take it out pick the meat from
the bones, throw aside the skim, and
chop the dark meat very fine with
plenty OF parsley and seasoning OF
salt and pepper. Mix a beaten egg
with this and roll into balls, which
should be dipped in egg and bread
crumbs. Make = sauce with gravy in
which the chicken was boiled, which
should be reduced to large cupful.
Stew for half an hour and strain,
through sieve and thicken with a
little cornstarch. Meantime stew the
breast, which you have cut crosswise
in pieces half an inch thick. until
tender. Fry the legs. thighs and wing
bones, and the little balls until delicate
ly Drowned. Place the white meat in
tile center of the dish. the balls and
pieces around, and pour the sauce over
all.
ASPARAGUS
Wash carefully and break (not cut)
into pieces as far as each stalk can be
broken. When it will not snap of
quickly the stalk Is too tough to be
used. Cook in boiling sailed water, (,
deep enough to cover, for fifteen min
utcs, VI I'LL tcuuCIs Vucu tuo uspuI-
agus is not fresh and tender it is well
to boil the hardest part first and add
the tender head after ten minutes.
Drain. season with butter and salt, or
pour white sauce over it and serve on.
toast.
COOKIES
Two cups of sugar. four eggs. half
q teaspoonful of cinnamon. five tea
spoonsuls of sweet milk, one teaspoon
full of soda, one teacup of butter, not
melted but rubbed in the sugar.
CoRNED STRING BEANS.
Drain off the liquor, and covering
them with very cold water slightly
sailed, leave them for an hour. Drain
and cook twenty minutes in boi ling
water. salted Pour off this and shake
the beans in colander. Then stir
quickly through them tablespoon Of
butter mixed with pepper, salt. very
little made mustard and tablespoon
full of vinegar; put back over the fire.
toss the beans lightly with fork until
they are hct. snd dish them.